Majestic, isn’t it? For many households, prime rib is a once-a-year tradition. After all, there’s something about the Flintstones-sized scale of this chunk of cow that begs for a special occasion. However, preparing this roast couldn’t be simpler.
Makes: 6 Flinstones cars flip
Total kitchen time: about 3 hours
- 1 6-lb. bone-in rib roast
- coarse salt and freshly ground black pepper
- Do ahead: season the roast with coarse salt and pepper and place in a roasting pan. Cover with plastic wrap and refrigerate, 1-3 days.
- Let the roast come to room temperature for about 2 hours before cooking. Preheat the oven to 425°F and adjust the rack so your roast will be in the middle of the oven.
- Bake the roast, bone side down, for about 20 minutes or until a crust has started to form. Flip the roast over and reduce the heat to 300°F. Bake until the internal temperature reaches about 125°F, about 2 hours, basting often with the pan drippings. If you have a probe thermometer, this is a great time to use it. If you have an instant-read or meat thermometer, that will work too. You want to carefully ensure that the roast doesn’t cook too quickly, or the meat will be dry and tough. If necessary, reduce the oven temperature so that you glide into 125° as slowly as possible.
- Remove the roast and let it rest at least 30 minutes before carving. If you skip this step, you’ve just wasted all the hard-earned money you spend on this glorious slab of beef.
Horseradish Cream Sauce:
- 1 1/2 tbsp. horseradish root, grated
- 1 tbsp. all-purpose flour
- 1 1/2 tbsp. butter
- 1/4 cup diced white onion
- 2 cloves roasted garlic
- 1/2 cup heavy cream
- salt and pepper to taste
- In a small saucepan, combine the butter and flour over meduim-high heat. Add the onion and sweat about 5 minutes. Add the roasted garlic and stir to combine.
- Add the horseradish root (as much or as little as you like) and cream. Bring the sauce to a boil, then reduce the heat to a simmer.
- Using an immersion blender, food processor or regular blender, puree the sauce until smooth. Season with salt and pepper (and more horseradish root!!!)
3 comments on “Prime Rib with Horseradish Cream Sauce”
I like this, however what about taking savory, sage, thyme, rosemary, parsley, black pepper, white pepper, green pepper, and salt (I know you know I mean kosher salt and fresh herbs) chop everything up and mix together, then take a butt load of garlic and slice slits all over the meat and stuff with the garlic cloves, crust the meat with the herb and pepper mixture and put in the reach in for a day or two, then roast at 200 degrees until an internal temp of 114 degrees and let rest for about 15 to 20 minutes…….. What do you think???
Whoa, that sounds tremendous. The herbs and butter would make a mouthwatering crust, and the low temp roasting will have the meat practically falling off the bone. Great idea – now I’ll just have to make this more than once a year!
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